When using the stove-top method for blackening, you need a little patience to get the vegetables to the perfect cooking stage. shopping list

How to make it

Directions:

1. Preheat a large skillet or comal (a Mexican griddle) to medium heat for 5 to 6 minutes. Line it with foil paper and drizzle it with a little canola oil. Roast (blacken) the tomatoes, peppers and onion, turning as needed, for about 10 to 15 minutes.

2. Let them cool slightly, chop finely by hand, add juice of 1 lime, cilantro and salt to taste... Then let it sit for at least 30 minutes. You could add roasted garlic as well if you like. Serve with chips or as a garnish for your favorite Mexican foods.